Can I use chicken breasts instead of thighs?

Yes—breasts work fine but watch them closely so they don’t dry out. Slice thin and don’t overcook.

Can I bake the chicken instead of grilling?

Absolutely. Roast at 425°F for 20–25 minutes until the internal temp hits 165°F, then finish under broiler 1–2 minutes for char.

Is the garlic sauce spicy?

No — it’s creamy and garlicky. Add a pinch of cayenne or harissa if you want heat.

How long should I marinate?

Minimum 1 hour ; overnight is best for deep flavor. If you’re short on time, even 30 minutes helps.

Chicken Shawarma with Creamy Garlic — Protein Based Dinner

Name: Chicken Shawarma with Creamy Garlic — Protein Based Dinner
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 lbs boneless, skinless chicken thighs or breasts – thighs stay juicy; breasts are leaner.; ¼ cup plain Greek yogurt – tenderizes the meat while adding tang.; 3 Tbsp olive oil – helps the spices stick and keeps the chicken moist.; Juice of 1 lemon – brightens everything up.; 4 garlic cloves, minced – flavor central.; 1 Tbsp ground cumin – warm and earthy.; 1 Tbsp ground coriander – citrusy spice note.; 2 tsp smoked paprika – adds that subtle smoky kick.; 1 tsp ground turmeric – gorgeous golden color and a hint of bitterness.; ½ tsp ground cinnamon – unexpected, but gives depth and warmth.; Salt + black pepper – essential seasoning.; ½ cup mayonnaise – base for creaminess.; ¼ cup Greek yogurt – balances out with tang.; 3 garlic cloves, finely grated or mashed – the star of the sauce.; 2 Tbsp lemon juice – adds zing.; 1 Tbsp olive oil – smooth finish.; 1 Tbsp fresh parsley, chopped – for color and freshness.; Pinch of salt – to taste.; Warm pita or flatbread; Fresh parsley or cilantro; Veggie add-ons: cucumbers, tomatoes, pickled onions (totally optional but highly recommended)

Description

If you’ve been craving a meal that’s bursting with flavor but still simple enough for a weeknight, this Chicken Shawarma with Creamy Garlic Sauce is going to be your new go-to. The chicken is coated in a spiced yogurt marinade, grilled until perfectly smoky, and finished with a drizzle of silky garlic cream sauce that ties everything together. Wrap it up in warm pita or serve it bowl-style over rice—either way, you’ve got a dish that feels like a Mediterranean feast without leaving your kitchen.

This recipe checks all the boxes: quick, healthy-ish, and seriously impressive. Great for backyard barbecues, meal prep, or just an easy weeknight dinner when you want something better than takeout.

Ingredients

Scale

For the Chicken Marinade

2 lbs boneless, skinless chicken thighs or breasts – thighs stay juicy; breasts are leaner.
¼ cup plain Greek yogurt – tenderizes the meat while adding tang.
3 Tbsp olive oil – helps the spices stick and keeps the chicken moist.
Juice of 1 lemon – brightens everything up.
4 garlic cloves, minced – flavor central.
1 Tbsp ground cumin – warm and earthy.
1 Tbsp ground coriander – citrusy spice note.
2 tsp smoked paprika – adds that subtle smoky kick.
1 tsp ground turmeric – gorgeous golden color and a hint of bitterness.
½ tsp ground cinnamon – unexpected, but gives depth and warmth.
Salt + black pepper – essential seasoning.

For the Creamy Garlic Sauce

½ cup mayonnaise – base for creaminess.
¼ cup Greek yogurt – balances out with tang.
3 garlic cloves, finely grated or mashed – the star of the sauce.
2 Tbsp lemon juice – adds zing.
1 Tbsp olive oil – smooth finish.
1 Tbsp fresh parsley, chopped – for color and freshness.
Pinch of salt – to taste.

For Serving

Warm pita or flatbread
Fresh parsley or cilantro
Veggie add-ons: cucumbers, tomatoes, pickled onions (totally optional but highly recommended)

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Instructions

Step 1: Marinate the chicken
Whisk together yogurt, olive oil, lemon juice, garlic, and all the spices in a large bowl. Add the chicken and coat well. Cover and chill for at least an hour—overnight is ideal for deeper flavor.

Step 2: Grill it up
Heat a grill pan or outdoor grill to medium-high. Cook the chicken for 5–7 minutes per side until the edges are charred and the internal temp hits 165°F. Let it rest a few minutes before slicing into strips.

Step 3: Mix the garlic sauce
Combine mayo, Greek yogurt, grated garlic, lemon juice, olive oil, and parsley in a bowl. Stir until smooth. Adjust salt to taste, and if it feels too thick, add a splash of water.

Step 4: Assemble and serve
Load the sliced chicken onto warm pita or over rice bowls. Drizzle generously with the garlic sauce and top with herbs, cucumbers, tomatoes, or pickled onions for crunch and freshness.

Notes

Notes & Tips
- Marinate overnight if you can. The yogurt-spice mix works magic on the chicken the longer it sits.
- No grill? No problem. Roast in a hot oven (425°F) for 20–25 minutes or cook on the stovetop in a cast iron pan.
- Make extra garlic sauce—it’s incredible on roasted veggies, sandwiches, or even as a dip.